Q1: What is the difference between a "Jucy Lucy" and a "Juicy Lucy"?

This is the great debate of Minneapolis! It all comes down to which of the two bars that claim to have invented the burger you are loyal to. Matt's Bar spells their legendary creation the "Jucy Lucy" (without the "i"). The 5-8 Club spells theirs the "Juicy Lucy." Both are delicious, and the only real difference is the spelling!

Q2: What is truly the best cheese to use for an authentic Juicy Lucy?

For the most authentic, meltiest, most lava-like result, you should use American cheese . The emulsifying salts in American cheese allow it to melt into a perfectly smooth, gooey liquid that doesn't break or become greasy. While other cheeses like cheddar or provolone will taste great, they will not give you that same, signature molten cheese-flow that makes a Juicy Lucy famous.

Q3: How do I keep all the cheese from leaking out when I cook it?

The secret is a perfect seal . You must be very meticulous when you are pinching and pressing the edges of the two patties together. Make sure there are no gaps or thin spots anywhere around the rim. The second key is to only flip the burger once . The more you handle and flip it, the more chances there are for a seam to break and for the cheese to leak out.

Q4: Can I make these on an outdoor grill?

Yes, you can, but it can be a bit trickier. The biggest risk is a cheese blowout dripping onto your grill flames. The best way to do it is on a solid, preheated surface like a cast-iron griddle placed directly on your grill grates. This will give you the same, even cooking surface as a skillet and prevent any cheesy messes.

Q5: How can I tell when the burger is done without a thermometer?

Because you can't poke a thermometer into the center of a Juicy Lucy without causing a cheese leak, you have to rely on time and visual cues. For a 6-ounce patty that is about 3/4 to 1-inch thick, cooking for 5 minutes per side over a steady, medium-high heat is a very reliable guideline for a perfect medium doneness. The patty will also be nicely puffed up and firm to the touch.

The Best Authentic Juicy Lucy Recipe (Chef John's)

Name: The Best Authentic Juicy Lucy Recipe (Chef John's)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 6 ounces ground beef; 4 drops Worcestershire sauce, or to taste; 3 pinches garlic powder; 1 pinch cayenne pepper; Freshly ground black pepper, to taste; Kosher salt, to taste; 1 slice Cheddar cheese; 1 hamburger bun, split; 1 slice tomato; 1 leaf lettuce

The Best Authentic Juicy Lucy Recipe (Chef John’s)

A recipe for a classic ‘Juicy Lucy,’ a hamburger with the cheese stuffed inside the patty rather than placed on top. The method involves creating two thin ground beef patties seasoned with Worcestershire sauce and spices. A slice of Cheddar cheese is sealed between the patties, which is then carefully pan-seared in a hot cast-iron skillet. The result is a juicy burger with a molten cheese core, served simply on a hamburger bun with lettuce and tomato.

Author: Grace
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 1 serving 1x
Category: Main Course
Method: Pan-Searing
Cuisine: American

Ingredients

Scale

6 ounces ground beef
4 drops Worcestershire sauce, or to taste
3 pinches garlic powder
1 pinch cayenne pepper
Freshly ground black pepper, to taste
Kosher salt, to taste
1 slice Cheddar cheese
1 hamburger bun, split
1 slice tomato
1 leaf lettuce

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Instructions

Divide the ground beef into two equal 3-ounce balls. Lightly moisten your fingertips with water and press each ball into a thin patty, about ¼-inch thick.
Drop the Worcestershire sauce over the patties and rub it in lightly. Sprinkle the garlic powder, cayenne pepper, black pepper, and salt on top and rub in the seasonings.
Cut the slice of Cheddar cheese into a circle, roughly the size of the patties.
Place the cheese onto one patty, then cover it with the other patty.
Carefully press the patty edges together and pinch to seal them completely. Flip the patty and continue pressing the edges to ensure it is fully sealed.
Season both sides of the stuffed patty with salt.
Heat a cast-iron skillet over medium-high heat.
Place the patty in the hot skillet and cook for 5 minutes per side for medium doneness.
Place the cooked patty on the bottom hamburger bun. Top with the tomato slice, lettuce leaf, and the top bun to serve.

Notes

A cast-iron skillet is recommended for achieving a good, even sear on the burger.
The most crucial step is to carefully and completely seal the edges of the two patties together to prevent the cheese from leaking out during cooking.
Moistening your fingertips with water can help prevent the ground beef from sticking to your hands as you form the patties.

Nutrition

Serving Size: 1 burger
Calories: 700-850
Sugar: 6-9 g
Sodium: 900-1200 mg
Fat: 45-55 g
Saturated Fat: 20-28 g
Carbohydrates: 30-35 g
Fiber: 2-4 g
Protein: 40-50 g
Cholesterol: 150-180 mg

Find it online: https://www.eatswithsoul.com/juicy-lucy-recipe/